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Table 1 Composition and nutrition information of the preloads served in Experiment 1 and 2

From: Effect of different protein sources on satiation and short-term satiety when consumed as a starter

Food item

Wt (g)

Energy (kcal)

Protein (g)

Carbohydrate(g)

Sugars (g)

Fat (g)

Fiber (g)

Casein protein a

23

80

20

0.1

0.1

0.3

 

Egg albumin b

24

94

20

1.1

-

-

-

Pea protein c

22.2

78

20

< 1

-

-

0.5

Whey protein d

22.2

83

20

< 1

-

-

-

Maltodextrin e

21

80

-

20

20

-

-

Water f

250

-

-

-

-

-

-

  1. a Hungarian Dairy Research Institute, 85% protein (micellar casein)
  2. b Ovobest, GmbH, 80% protein
  3. c Pisane F9, Cosucra-Groupe Warcoing S.A., 90% protein
  4. d Whey Protein Isolate Prolacta 90, BBA Lactalis, 90% protein
  5. e Cargill Houbourdin SAS, France, 96% maltodextrin
  6. f Vittel, Nestle